Begin by slicing the yellow onions and arranging them evenly at the bottom of your Crockpot.

In a small bowl, combine garlic powder, chipotle chile powder, ground cumin, and salt to form a seasoning mix and rub it on the chuck roast.

Place the seasoned chuck roast over the onions, pour the red enchilada sauce over it, and add the chipotle peppers and butter.

Cover the Crockpot and cook on LOW for 5 hours or HIGH for 3 hours until the beef is fork-tender.

Once tender, shred the beef using two forks and mix back into the juices.

In a blender, combine mayo or yogurt, cilantro, jalapeño, garlic, lime juice, and honey to create the sauce.

Warm taco shells and stuff them with shredded beef, drizzle with sauce, and top with cilantro, avocado, and cotija cheese.

Serve the tacos with some of the braising liquid drizzled over them.